Best 3 Green Vegetable Stir Fry Recipes

Indulge in a symphony of flavors with this Green Vegetable Stir-fry, a delectable dish that marries the vibrant hues and textures of nature's bounty. Embark on a culinary journey as we explore three distinct recipes, each offering a unique twist on this classic dish. First, embark on a vegetarian odyssey with the Classic Green Vegetable Stir-fry, a harmonious blend of broccoli, carrots, bell peppers, and snap peas, tossed in a savory sauce. Next, embark on an umami adventure with the Chicken and Green Vegetable Stir-fry, where tender chicken breast joins the vegetable ensemble, creating a symphony of flavors. Lastly, embark on a seafood escapade with the Shrimp and Green Vegetable Stir-fry, where succulent shrimp add a briny delight to the mix. All three recipes promise an explosion of taste and color, making them perfect for a quick and healthy weeknight meal or a vibrant addition to your next gathering.

Here are our top 3 tried and tested recipes!

GREEN VEGETABLE STIR-FRY

Green Vegetable Stir-Fry image

To turn this vegetable stir-fry into a healthy vegetarian main, add seared cubes of extra-firm tofu. Serve over rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Time 15m

Number Of Ingredients 9

Ingredients

2 medium leeks (white and light-green parts only), halved lengthwise and rinsed well
2 tablespoons vegetable oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 head bok choy (3/4 pound), cored and cut into 1/2-inch pieces
2 cups snow peas, trimmed
3 celery stalks, sliced 1/2 inch thick
Coarse salt
1/4 cup low-sodium vegetable or chicken broth

Steps:

Cut leeks into 2-inch pieces; separate layers. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil; swirl to coat skillet. Add half the ginger, half the garlic, and half the leeks. Stir until leeks begin to soften, 1 to 2 minutes. Increase heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt. Stir until vegetables begin to soften, 2 to 3 minutes. Add half the broth; toss until snow peas are bright green, 1 minute. Transfer vegetables to a platter. Repeat with remaining ingredients.

SUPER GREEN STIR-FRY

Super Green Stir-Fry image

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Provided by Donna Hay

Categories HarperCollins Dinner Green Onion/Scallion Leafy Green Asparagus Sugar Snap Pea Mushroom Vegetarian Noodle Cilantro

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 tablespoon finely shredded ginger
2 cloves garlic, thinly sliced
2 bunches asparagus, sliced
2 green onions (scallions), sliced
7oz (200g) sugar snap peas, trimmed and halved
2 tablespoons chilli bean paste
2 tablespoons light soy sauce
2 teaspoons water
1 cup (140g) shelled edamame
7oz (200g) enoki mushrooms
9 ounces (250g) mature spinach, trimmed
8.8oz (250g) thin brown rice noodles, cooked and drained
Thinly sliced small red chile or store-bought Asian chilli jam, to serve
Cilantro leaves, to serve

Steps:

Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1-2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.

ANY VEGETABLE STIR-FRY

Any Vegetable Stir-Fry image

It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Provided by Sarah Copeland

Categories dinner, quick, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil or other neutral oil
1 heaping cup whole, skin-on almonds, pistachios or cashews
Kosher salt
4 to 6 celery stalks, fennel stalks or bok choy, sliced on the bias
1 to 2 cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large
1 tablespoons sesame seeds (optional)
4 packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
1 tablespoon rice wine vinegar or white wine vinegar
1 to 2 teaspoons toasted sesame oil
4 cups steamed white or brown long-grain, sushi or basmati rice, for serving
1/2 packed cup torn or roughly chopped mint, cilantro or basil (optional)
Tamari or soy sauce, for serving
Sriracha or other hot sauce, for serving

Steps:

In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

Tips:

Prep your vegetables: Before you start cooking, wash and cut all of your vegetables into bite-sized pieces. This will help them cook evenly and quickly.

Use a large skillet or wok: This will give your vegetables plenty of room to cook without getting crowded.

Heat your oil over high heat: This will help to sear the vegetables and prevent them from sticking.

Add your vegetables in batches: If you add too many vegetables at once, they will not cook evenly. Cook them in small batches so that they have room to brown.

Stir-fry the vegetables until they are crisp-tender: This means that they should be cooked through but still have a slight crunch to them.

Add your sauce: Once the vegetables are cooked, add your sauce of choice. Stir to coat the vegetables evenly.

Serve immediately: Stir-fries are best served hot and fresh. They can be served over rice, noodles, or quinoa.

Conclusion:

Stir-fries are a quick, easy, and healthy way to get your daily dose of vegetables. They are also a great way to use up leftover vegetables. With so many different variations, there is sure to be a stir-fry recipe that everyone will enjoy. So next time you are looking for a healthy and delicious meal, give stir-fries a try.